French Apple Cake

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Ingredients:

3/4 cup Whole Grain Flour (Sonora, Spelt)

3/4 tsp. baking powder

1/4 tsp. kosher salt

4 large apples, a mix of varieties

2 large eggs

3/4 cup granulated sugar (or raw sugar)

3 Tbs. Calvados (or dark rum)

1/2  tsp. vanilla

8 Tbs. (4 oz.) butter, melted & cooled

Preparation:

Preheat oven to 350 and adjust oven rack to center position.

Butter an 8 or 9 inch springform pan and place it on a baking sheet.

In a small bowl, whisk together the flour, baking powder and salt.

Peel and core the apples, then dice them into 1 inch pieces.

In a large bowl, beat the eggs until foamy then whisk in sugar, then calvados and vanilla.  Whisk in half of the flour mixture, then gently stir in half of butter.  Stir in the remaining flour mixture, then the rest of the butter.

Fold in the apples until they are well coated with the batter then scrape into prepared cake pan and smooth the top a little with a spatula.

Bake for 45 to 55 minutes, or until a knife inserted into the center of the cake comes out clean.  Let the cake cool for 5 minutes, then run a knife around the edges and release from pan.  Serve warm with Crème Fraîche.

History:

I purchased some fresh ground wheat flour from Grist & Toll.  This French Apple Cake recipe came with the flour.

Vanilla Extract

Ingredients:
2 vanilla beans
1 1/2 cups glycerin
1/2 cup warm water

Preparation:
Slit beans down the middle and scrape down seeds. Place both in glycerin and warm water. Place in a dark jar (or a light jar in a dark place). Let sit for a month or so. Shake often. Strain (Optional).

History:
Recipe comes from Chef Tech Culinary School.

Egg Nog Cream Pie

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Crust:

1/2  recipe Fool Proof Pie Crust

Filling Ingredients:

2 1/2 cups egg nog

5 large egg yolks

1/2 cup plus 2 tablespoons sugar

1/4 cup cornstarch

1/8 teaspoon salt

1 teaspoon vanilla

1 teaspoon Bourbon

2 tablespoons butter

Topping:

2 cups heavy cream

1/4 cup granulate sugar

Preparation:

Make 1/2 recipe Fool Proof Pie Crust and chill 2 hours up to one day.  Roll out chilled dough and bake at 450˚ for 10 minutes or until light golden brown.

Place egg yolks in a bowl and whisk lightly.  In separate bowl, whisk together sugar, cornstarch and salt.  Whisk sugar mixture into yolks until sugar is dissolved.  Place egg nog in medium sauce pan and heat over medium heat until simmering.  Temper egg yolks with egg nog then pour egg yolks into egg nog and whisk until thickened about 5 minutes.  Remove from heat and whisk in vanilla, bourbon and butter. 

Line sheet pan with plastic wrap and pour egg nog mixture into pan and place plastic wrap on surface.  Allow pudding to cool at room temperature for 30 minutes, then transfer it to the fridge to cool until pie crust is baked and cooled. 

Pour cool pudding into baked pie shell.  Whip cream and 1/4 cup granulated sugar to stiff peaks.  Place into pastry bag fitted with star shaped tip.  Pipe rosettes decoratively onto pudding.  Chill and serve.

History:

I had an abundance of egg nog that needed to be used before it was out of date so I made it into a cream pie.

Egg Nog Créme Brûlée

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Ingredients:

3/4 cup heavy cream

3/4 cup Egg Nog

1/2 tsp. cinnamon

5 egg yolks

1/2 tsp. vanilla extract

Pinch of salt

1/3 cup granulated sugar

1 Tbs. brown sugar, packed

Granulated sugar for surface of custard

Preparation:

Preheat oven to 300º.  Have a pot of boiling water ready.  Pour cream and egg nog into a small saucepan and whisk in the cinnamon.  Set over medium-low heat and warm the cream mixture until bubbles form around the edges of the pan and steam begins to rise from the surface (about three minutes).  Remove from the heat and let stand for 15 minutes.

In a large bowl, whisk together the egg yolks, vanilla, salt and sugars.  Slowly pour in the cream mixture, stirring until blended.  Pour the mixture through a fine-mesh sieve set over a bowl.  Divide the mixture among four 8-ounce ramekins and place in a large baking pan.  Add boiling water to fill the pan half way up the sides of the ramekins.  Cover the pan loosely with aluminum foil and bake until the custards are just set around the edges, with a uniform jiggle (about 35 to 45 minutes).  If ramekins are deep rather than shallow, the longer cooking time may be required.

Transfer the ramekins to a wire rack and let cool to room temperature.  Cover with plastic wrap and refrigerate for at least four hours or up to three days.  Just before serving, sprinkle 1 teaspoon cinnamon sugar evenly over the surface of each custard.  Using a kitchen torch according to the manufacturer's instructions, move the flame continuously in small circles over the surface until the sugar melts and lightly browns.  Serve immediately.

Easy Tiramisu

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Ingredients:

1 pound cake thinly sliced

1 lb. ricotta cheese (or mascarpone)

1-1/2 cups powdered sugar

1 tsp. vanilla

2 cups heavy cream

1/4 cup powdered sugar

1/2 cup espresso

3 Tbs. Kahlúa

Cocoa powder

Shaved dark chocolate curls

Preparation:

Line a loaf pan with plastic wrap. Place cake slices around sides and bottom. Mix together Kahlúa and espresso. Brush mixture on cake slices.
 

Whip together cheese, 1 1/2 cups powdered sugar, and vanilla. Set aside. Whip cream until soft peaks form. Add remaining powdered sugar and whip until stiff peaks form. Fold half of the cream mixture into the cheese mixture. Spread on bottom of loaf pan. Sift cocoa powder over top. Repeat layers ending with cake. Be sure to brush cake with Kahlúa mixture each time. Chill well, then unmold. Brush Kahlúa mixture on cake. Frost cake with remaining whipped cream. Decorate with cocoa powder and chocolate curls.

History:

Just a quick variation of Tiramisu I whipped up one day.